Food: Starting with Wonton Noodles

Zhou Yu said seriously, "It really wasn't intentional. I only became this powerful after I obtained a God of Cooking System."

Lin Wenhui had a look on his face that said, "Are you kidding me?"

Okay, nobody believes the truth.

However, the two didn't joke around for long before they arrived at the private room.

As soon as they entered the private room, Linlin shouted "Uncle!"

Although he enjoyed the food and had children to play with, he was still somewhat uneasy while Zhou Yu was busy in the kitchen.

I'm finally relieved to see my uncle again.

He bumped into Zhou Yu with a thud, then pulled up Zhou Yu's clothes and sat down close to him.

When Liang Ding saw Zhou Yu arrive, he also stood up and laughed exaggeratedly:

"Brother Yu, Master Yu! You are truly amazing, your skills are incredible! Today you have shown me what it means to have the skill of a master butcher who can dissect an ox."

"These are some of my incompetent chefs, brought here to try out the dishes. Come on, all of you, call him Master Yu!"

"Greetings, Master Yu!" Several chefs joined in the cheering.

They were all chefs who had just gathered around to watch Zhou Yu prepare Jiangnan Hundred Flower Chicken. They greatly admired Zhou Yu, and their shouts were particularly loud.

"Oh, no, no, it's all thanks to Master Ding's kind words!" Zhou Yu felt a little uncomfortable with the flattery.

Liang Ding: "Come on, everyone. We've all witnessed Master Yu's knife skills. Let's each have a piece and try Master Yu's Jiangnan Hundred Flower Chicken."

"Yes, everyone, eat your food!" Zhou Yu took the initiative to pick up the first piece of meat and put it in Linlin's bowl.

Then everyone started eating.

Linlin's appetite returned along with Zhou Yu's.

He picked up the bowl and started stirring it with a spoon.

He raised his head and exclaimed loudly, "Uncle, this chicken is delicious!"

This time, he finally didn't say that his uncle was delicious.

Zhou Yu patted his little head and said, "Eat more if you like it."

He also divided his piece in half and gave it to his little nephew.

Zhang Rong sighed, "Master Yu's Jiangnan Hundred Flower Chicken is truly amazing. The filling made with sand shrimp and bamboo shrimp from the near sea actually has a delicate fragrance, and it tastes sweeter than the one made with large shrimp."

When he took his first bite, he felt that the taste was completely different from all the previous attempts at replicating Jiangnan Baihua Chicken.

The first bite is soft, then you feel the chewiness of the chicken skin, and finally the unique sweetness of the shallow sea shrimp fills your mouth.

He felt that the shrimp filling he used to eat had turned into plastic, and the shrimp mixed with chicken skin was so greasy.

At this moment, the Jiangnan Hundred Flower Chicken that Zhou Yu made acted like a refreshing agent, dispelling all his turbidity.

Although wrapped in chicken skin, the filling is not greasy at all; instead, the fragrant shrimp flavor permeates the unique freshness of the chicken.

Then came the fragrance of white chrysanthemums.

It felt like being in a springtime paradise, enjoying delicious food amidst blooming flowers – both beautiful and tasty.

Liang Ding laughed and said, "Pork Rong, you didn't seem to quite trust Master Yu just now."

Zhang Rong wasn't embarrassed at all. He joked, "What can I do? Yu Ye is just too handsome. He's nothing like us burly chefs!"

Liang Ding: "Actually, the most wonderful thing is the connection between the chicken skin and the filling. In the past, when we were tasting dishes, we either fried the chicken skin first or added a layer of sauce in the middle. Yu Ye did not add this layer of sauce, but let the juice of the chicken skin flow into the filling naturally.

"Although the filling is shrimp, it also absorbs the flavor of chicken. Combined with the delicate fragrance of seasonal white chrysanthemums, the layers of flavor are simply superb!"

Zhang Rong: "I also noticed that Master Yu used water chestnut starch instead of regular potato starch to thicken the sauce. The sweetness of the water chestnuts balanced the greasiness of the chicken skin at the end, which was truly amazing."

Everyone present who finished Zhou Yu's Jiangnan Hundred Flower Chicken praised it highly.

But I couldn't eat any more of the dishes afterwards.

One chef joked, "Master Yu's Jiangnan Hundred Flower Chicken is so overpowering! I originally thought my oyster sauce-braised pomelo peel was already quite refreshing and not greasy, but now I can't even bring myself to eat it because it's so oily."

Another chef said, "My braised crab with winter melon is also a masterpiece. The freshness of crabs in this season is no less than that of any other kind of crab, but after eating Yu Ye's Jiangnan Hundred Flower Chicken, it became bland and tasteless."

Liang Ding put down his chopsticks and said to Zhou Yu, "Master Yu, how much buffalo milk do you need every day?"

Zhou Yu said somewhat embarrassedly, "Actually, I only have one stall right now, so I don't need too many. My current plan is to sell a few dozen bowls a day, about twenty catties should be enough."

"What? A street vendor's stall?" Zhang Rong exclaimed. "With cooking skills like yours, what are you doing at a street vendor's stall! Even if you don't open your own private kitchen, you could be the head chef at any restaurant!"

He didn't care how much buffalo milk Zhou Yu used, but he was heartbroken that Zhou Yu had actually stooped so low as to set up a street stall.

"Actually, I haven't been a chef for very long," Zhou Yu said. "I don't know much, and I personally prefer to focus on making each dish well. The restaurant model isn't suitable for me. After all, if a restaurant is big, there won't be much time to cook myself."

"Of course, I will still open a shop after I have accumulated enough experience. But it will be in the form of a private kitchen, so that I have more time to study the dishes."

Liang Ding: "Indeed, sometimes I want to cook a few dishes myself, but I don't have much time. I mainly coordinate the cooking for the people below me."

Compared to Zhang Rong, he already had some understanding of Zhou Yu from He Jiafu's words, so he was not as shocked as Zhang Rong.

Liang Ding exclaimed, "That's truly rare. There are probably very few people in the catering industry these days who can be as focused and dedicated as you."

After thinking for a moment, he added, "Master Yu, you've solved a big problem for me this time, so I can't promise a big reward. But for this month, I'll cover all your buffalo milk supplies. If you need any other materials later, just let me know, and I'll give them to you at cost price, as long as I have them."

Liang Ding admired Zhou Yu, and although Zhou Yu had no interest in developing his business at the restaurant, he still intended to befriend him.

The recipe for Jiangnan Baihua Chicken isn't exactly a secret; what's more difficult is mastering the basics, and then there's this crucial point.

"Change to another type of shrimp"—it's just four words, and it seems very simple.

But this one sentence has stumped chefs who have tried to replicate Jiangnan Baihua Chicken for decades.

The true teaching can be summed up in a single sentence.

Truth is often so simple and unadorned.

These few words are worth a fortune.

Zhou Yu never held anything back from the beginning, so Liang Ding naturally couldn't bring up money.

By waiving all of Zhou Yu's monthly costs for purchasing buffalo milk and guaranteeing the supply of goods for Zhou Yu's future store openings, they were essentially repaying a favor with a favor.

The meal was enjoyed by both the host and guests.